Spaghetti & crab meat

Ingredients

1/4 cup olive oil (extra virgin)
1 tsp black pepper
1 1/2 cup chopped onions
2 tsp salt
2 cloves garlic
1/2 tsp paprika
1/4 cup chopped parsley

1 1/2 cup water
1/4 cup chopped celery
1 lb fresh crab meat (well picked)
14-oz solid pack tomatoes
1/4 cup spanish sherry
1 cup tomato sauce
parmesan cheese

How to prepare

Saut

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Pasta with pesto sauce

Ingredients

6 large cloves garlic, peeled
1 cup pine nuts
1 cup shelled walnuts
1/4 cup blanched almonds
1 cup freshly grated aged pecorino or parmigiano cheese
1/4 cup olive oil
6 oz cherry tomatoes,- optional
salt
freshly ground pepper fresh
pasta
16 med-size fresh basil leaves, optional

How to prepare

Place garlic, pine nuts, walnuts, almonds, cheese, olive oil and tomatoes in food processor or blender and blend until very smooth sauce forms. Transfer sauce to crockery or glass bowl. Season to taste with salt and pepper, mix well and refrigerate, covered, until needed. When ready to use, remove sauce from refrigerator. Remove 3/4 cup boiling water from pot in which fresh pasta is cooking and stir into sauce. Ladle half of sauce onto large serving platter. Drain fresh pasta, place on prepared dish, add remaining sauce and mix gently but thoroughly. Sprinkle with basil leaves to garnish and serve hot. Makes 8 servings. Note. No extra cheese should be served with this dish.

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Spaghetti alla puttanesca

Ingredients

12 oz spaghetti
12 oz fresh tomatoes or canned
4 oz large black olives, stoned and sliced
8 canned anchovies fillets
1 tbsp capers

2 cloves garlic
1 tbsp parsley
6 tbsp olive oil
2 dried red chilies, crumbled
salt (if not using the anchovies)

How to prepare

Cook the spaghetti in boiling salted water for about ten minutes. Towards the end of the cooking time, fry the anchovies, garlic and red chili in the olive oil for one minute. Add the tomatoes, olives and capers and cook for a couple of minutes more. Season to taste. Drain the spaghetti, add to the sauce, sprinkle in the parsley and mix well.

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Pasta puttanesca

Ingredients

4 tbsp olive oil
1 tbsp anchovy paste
1 clove garlic
1 crushed red pepper
1 tbsp capers
2.5 oz chopped black olives
28 oz can italian tomatoes, chopped

How to prepare

Heat olive oil in a pan. Add anchovy paste and garlic and saut for one minute. Add tomatoes, capers, olives, red pepper. Simmer for 30 minutes, mashing tomatoes with a fork. Sauce should be thick and chunky. Serve over penne. Top with fresh grated parmesan.

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Penne a’la vodka

Ingredients

1 can (28 oz) crushed tomatoes
2 cloves garlic, chopped
4 slices proscuitto 1/4″ thick
1/2 stick butter
1/2 cup heavy cream
1/4 cup vodka
1/2 tsp hot pepper flakes

Dash salt
1 box penne or rigatoni

How to prepare

Cut proscuitto or bacon into small pieces. Melt butter and saut proscuitto and garlic until lightly browned. Add tomatoes, pepper flakes and salt and cook for 1 hour stirring occasionally. Keep partially covered so that the sauce can reduce.
When sauce has reduced to about half, add heavy cream and vodka, bring to a boil, stirring constantly. Simmer for 1/2 hour and serve over penne, rigatoni, or other”shaped” pasta.
Note: if sauce becomes too thick, add either more cream or some water.

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Pasta salad with smoked salmon

Ingredients

Marinade
1 cup balsamic vinegar
1 tbsp fresh lemon juice
3 tbsp grainy mustard
1/2 tsp hot pepper sauce
salt and freshly cracked pepper
1 lb small pasta shells, cooked
1 cup fresh parsley, finely minced
1 cup green onions, sliced 1/4″ long
1/4 cup fresh baby dill, finely chopped
1/2 lb smoked salmon, sliced very thin and into strips
1 small cucumber, sliced paper-thin

How to prepare

In a large bowl, whisk together marinade ingredients. Add pasta and toss. Cover and set aside at room temperature for about 30 minutes. Toss in parsley, onions and dill. Carefully add salmon, being careful not to break up the julienne strips. Garnish six or eight serving dishes with cucumber slices by making a circle around outer edge of dish. Place salad on a mound in center of dish. Makes 6 to 8 servings

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Linguine with roasted vegetables

Ingredients

1 lb linguine
1 cup chicken stock
10 lg cloves garlic, cut in half
2 tbsp balsamic vinegar
1 lb cherry tomatoes, cut in half
1 lb asparagus, cut into 2″ lengths
1/2 lb zucchini cut into 2″ pieces
1/2 lb summer squash cut into 2″ pieces
1 large red bell pepper, cut into chunks
8 med scallions, white parts only, cut into 2″ lengths
1 tbsp olive oil
salt and ground black pepper to taste

How to prepare

Preheat oven to 450

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Peas, bacon, and ricotta sauce for pasta

Ingredients

1 lb fresh, young peas unshelled weight, or 1/2 of a 10 oz package of tiny frozen peas, thawed
1/4 lb bacon, lean, slab bacon
Salt
1/4 lb fresh ricotta
1 tbsp butter
1/3 cup freshly grated parmigiano-reggiano cheese, plus additional cheese at table
Black pepper, ground fresh
1 lb pasta fusilli or rigatoni

How to prepare

1 if using fresh peas: shell them, discard the pods, rinse them in cold water, and cook them in a sm amount of simmering water until they are just tender the time varies greatly depending on the freshness and youth of the peas if using thawed frozen peas: begin the sauce at step 2
2 cut the bacon into short, narrow strips put it into a sm saut

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Little ricotta balls in tomato sauce

Ingredients

2 tbsp olive oil
2 garlic cloves
2 lb ripe fresh tomatoes, peeled, seeded and cut into pieces
3/4 lb ricotta cheeses, drained if watery (330 gr.)
3 egg yolks
2/3 cup freshly grated parmesan
7 tbsp finely chopped parsley
6 tbsp fine dry bread crumbs
salt and black pepper to taste
chopped parsley for garnish (opt.)

How to prepare

Heat the oil in a skillet and brown the garlic. Discard the garlic and add the tomatoes. Simmer, uncovered, for 20 min., Mashing the tomatoes with the back of a spoon. While the sauce is cooking, prepare the ricotta balls. Put the ricotta, egg yolks, parmesan, parsley and bread crumbs in a small bowl. Mix with a fork and add salt and pepper to taste. Make balls the size of walnuts. Refrigerate if you’re preparing the balls in advance. When the sauce has cooked for 20 minutes, add the ricotta balls. Cook over medium heat for 20 minutes, turning once very carefully; they are fragile. Remove to a serving dish, again carefully, and serve hot, garnished with parsley if desired. These ricotta balls can also be cooked in the oven. Put 2 tbsp sauce on the bottom of an oven proof dish and put in the uncooked ricotta balls. Spoon the sauce over them and cook for 20 min. In a preheated 350

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Japanese shrimp salad

Ingredients

Dressing
2/3 cup rice wine vinegar
1/4 cup soy sauce
1/4 cup peanut oil
3 tbsp sugar
1 tsp dry mustard
pinch of cayenne pepper

Pinch of salt
salad
1 lb fresh bean sprouts
14 oz dried chuka soba noodles*
1/4 cup sesame oil
2 lbs medium shrimp; peeled, deveined and cooked

3 large cucumbers; peeled, halved and thinly sliced
6 green onions, sliced
red cabbage leaves

How to prepare

Combine dressing ingredients in a bowl and whisk until thoroughly blended. Cover and set aside. Cook bean sprouts in 4 cups boiling water for about 30 seconds. Drain in a colander and place in a bowl of cold water for about 20 seconds. Drain again. Bring a large pot of salted water to boil. Add noodles and boil until tender, stirring occasionally, about 3 minutes. Drain noodles. Place noodles in a bowl of cold water. Drain and place in a large bowl. Add sesame oil and toss to coat. Add bean sprouts, shrimp, cucumbers and onions. Drizzle dressing over and toss gently to blend. Line a serving platter with cabbage leaves and mound salad in center. * available at oriental markets and in the oriental sections of some grocery stores. Makes 6 servings

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